Taro root

I’ve walked past this funny-looking tuberous vegetable more times than I can count when I shop at my local Whole Foods. Maybe you have too? Or perhaps you’ve spotted it listed on a menu somewhere, or while strolling through an Asian grocery store. Or maybe you’ve been eating this purple-tinged root since day one. We’ll count you as one of the lucky ones. For the rest of us, it’s time we figure out what taro is and what we should do with it.

Raw Organic Brown Taro Root Ready to Cook

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Taro root is an Asian root vegetable that is now cultivated worldwide. It is high in fiber, and has many beneficial vitamins and minerals. There are many ways the root can be prepared.

Information about Big Taro Root including applications, nutritional value, taste, seasons, availability, storage, restaurants, cooking, geography and history.

Peel away the taro root’s brown exterior, and you’ll find a purple-flecked, starchy vegetable. Cook the ancient veggie in myriad ways to experience its nutty, sweet flavor.

How to prepare that hairy looking beast, the taro root or satoimo.

11 taro root benefits that'll make you want to incorporate it into your diet ASAP.

Taro root comes from the taro plant and is a starchy root vegetable. Taro root is used to make soups, stews, fries, and poi. It can be cooked and glazed, or fried to make taro chips. What if your recipe calls for this vegetable, but you don't have any on hand?